Resveratrol distribution in peanuts and its resistance to aflatoxin accumulation
Main Article Content
Keywords
aflatoxin accumulation, peanut, resveratrol distribution
Abstract
The presence of aflatoxin is a major risk factor in peanut processing and consumption. It has been found that resveratrol, which is known to have numerous health benefits, plays a crucial role in resisting aflatoxin. However, the distribution of resveratrol in peanuts is not clearly understood. To address this issue, a peanut recombinant inbred line (RIL) population consisting of 240 lines was used to investigate the distribution of resveratrol and examine its correlation with aflatoxin resistance. We found that resveratrol is controlled by multiple genes, with a significantly higher maximum content (867.0 µg/kg) in the recombinant inbred population compared to the parental population. Resveratrol content in peanuts showed a significant negative correlation with both aflatoxin B1 levels and total aflatoxin content when it exceeded 300 µg/kg (correlation coefficients: −0.61 and −0.62, respectively). Exceeding 300 µg/kg of resveratrol in peanuts effectively inhibited aflatoxin production, suggesting that peanut varieties enriched with resveratrol have resistance against aflatoxin pollution.
References
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Qin-fei, W., Qiang, X. U., Ru-lian*, Z., Di-fa, L. I. U., Dong-shan, Y., Ming, W., & Li-ping, L. I. (2015). Resveratrol and its metabolites accumulation responding to abiotic stresses and hormones in peanut seedlings. Chinese Journal of Oil Crop Sciences, 37(3), 301. 10.7505/j.issn.1007-9084.2015.03.007
Ros, E. (2010). Health benefits of nut consumption. Nutrients, 2(7), 652–682. 10.3390/nu2070652
Sales, J. M., & Resurreccion, A. V. (2014). Resveratrol in peanuts. Critical Reviews in Food Science and Nutrition, 54(6), 734–770. 10.1080/10408398.2011.606928
Sanders, T. H., McMichael, R. W., Jr., & Hendrix, K. W. (2000). Occurrence of resveratrol in edible peanuts. Journal of Agricultural and Food Chemistry, 48(4), 1243–1246. 10.1021/jf990737b
Toomer, O. T. (2018). Nutritional chemistry of the peanut (Arachis hypogaea). Critical Reviews in Food Science and Nutrition, 58(17), 3042–3053. 10.1080/10408398.2017.1339015
Virk, P., Al-mukhaizeem, N. A. R., Bin Morebah, S. H., Fouad, D., & Elobeid, M. (2020). Protective effect of resveratrol against toxicity induced by the mycotoxin, zearalenone in a rat model. Food and Chemical Toxicology, 146. 10.1016/j.fct.2020.111840
Wang, H., Huang, J., Lei, Y.-j., Yan, L., Wang, S.-Y., Jiang, H., Ren, X., Lou, Q., & Liao, B. (2013). Relationship of Resveratrol Content and Resistance to Aflatoxin Accumulation Caused by Aspergillus flavus in Peanut Seeds. Acta Agronomica Sinica, 38, 1875–1883.
Wang, H., Lei, Y., Yan, L., Wan, L., Ren, X., Chen, S., Dai, X., Guo, W., Jiang, H., & Liao, B. (2016). Functional Genomic Analysis of Aspergillus flavus Interacting with Resistant and Susceptible Peanut. Toxins, 8(2), 46. c10.3390/toxins8020046
Wang, M. L., & Pittman, R. N. (2009). Resveratrol content in seeds of peanut germplasm quantified by HPLC. Plant Genetic Resources, 7(1), 80–83. 10.1017/S1479262108048247
Wu, W., Li, K., Ran, X., Wang, W., Xu, X., Zhang, Y., Wei, X., & Zhang, T. (2022). Combination of resveratrol and luteolin ameliorates α-naphthylisothiocyanate-induced cholestasis by regulating the bile acid homeostasis and suppressing oxidative stress. Food & Function, 13(13), 7098–7111. 10.1039/D2FO00521B
Yang, H., Wang, Y. J., Yu, C. T., Jiao, Y. H., Zhang, R. S., Jin, S. J., & Feng, X. J. (2022). Dietary Resveratrol Alleviates AFB1-Induced Ileum Damage in Ducks via the Nrf2 and NF-κB/NLRP3 Signaling Pathways and CYP1A1/2 Expressions. Agriculture, 12(1). 10.3390/agriculture12010054
Yu, B., Liu, N., Huang, L., Luo, H., Zhou, X., Lei, Y., et al. (2023). Identification and application of a candidate gene AhAftr1 for aflatoxin production resistance in peanut seed (Arachis hypogaea L.). Journal of Advanced Research. 10.1016/j.jare.2023.09.014
Haiwen, C., Siliang, X., Jianbin, G., Weigang, C., Huaiyong, L., Nian, L., Li, H., Xiaojing, Z. et al. (2021). Identification and evaluation of resveratrol content in different peanut varieties. Chinese Journal of Oil Crop Sciences, 43(5), 942. 10.19802/j.issn.1007-9084.2020237
Chung, I.-M., Park, M. R., Chun, J. C., & Yun, S. J. (2003). Resveratrol accumulation and resveratrol synthase gene expression in response to abiotic stresses and hormones in peanut plants. Plant Science, 164(1), 103–109. 10.1016/S0168-9452(02)00341-2
Frémont, L. (2000). Biological effects of resveratrol. Life Sciences, 66(8), 663–673. 10.1016/S0024-3205(99)00410-5
Galiniak, S., Aebisher, D., & Bartusik-Aebisher, D. (2019). Health benefits of resveratrol administration. Acta Biochimica Polonica, 66(1), 13–21. 10.18388/abp.2018_2749
Guo, J., Chen, H., Liu, N., Chen, W., Zhou, X., Luo, H., Huang, L., Li, W., Wu, B., Huai, D., Lei, Y., Liao, B., & Jiang, H. (2022). Identification and validation of a major locus with linked marker for resveratrol content in culitivated peanut. Euphytica, 218(2), 15. 10.1007/s10681-022-02969-2
Jeandet, P., Douillet-Breuil, A. C., Bessis, R., Debord, S., Sbaghi, M., & Adrian, M. (2002). Phytoalexins from the Vitaceae: biosynthesis, phytoalexin gene expression in transgenic plants, antifungal activity, and metabolism. Journal of Agricultural and Food Chemistry, 50(10), 2731–2741. 10.1021/jf011429s
Jing Dan, Y. X., Bai YiZhen, Guo Can, Ding XiaoXia, LI PeiWu, Zhang Qi. (2021). The Infectivity of Aspergillus flavus in Peanut. Scientia Agricultura Sinica, 54(23), 5008–5020. 10.3864/j.issn.0578-1752.2021.23.007
King, R. E., Bomser, J. A., & Min, D. B. (2006). Bioactivity of Resveratrol. Comprehensive Reviews in Food Science and Food Safety, 5(3), 65–70. 10.1111/j.1541-4337.2006.00001.x
Lee, S. S., Lee, S. M., Kim, M., Chun, J., Cheong, Y. K., & Lee, J. (2004). Analysis of trans-resveratrol in peanuts and peanut butters consumed in Korea. Food Research International, 37(3), 247–251. 10.1016/j.foodres.2003.11.007
Li, W., Liu, N., Huang, L., Chen, Y., Guo, J., Yu, B., Luo, H., Zhou, X., Huai, D., Chen, W., Yan, L., Wang, X., Lei, Y., Liao, B., & Jiang, H. (2022). Stable major QTL on chromosomes A07 and A08 increase shelling percentage in peanut (Arachis hypogaea L.). The Crop Journal, 10(3), 820–829. 10.1016/j.cj.2021.09.003
Luo, X., Wu, S., Jia, H., Si, X., Song, Z., Zhai, Z., Bai, J., Li, J., Yang, Y., & Wu, Z. (2022). Resveratrol alleviates enterotoxigenic Escherichia coli K88-induced damage by regulating SIRT-1 signaling in intestinal porcine epithelial cells. Food & Function, 13, 7346–7360. 10.1039/d1fo03854k
Marshall, H., Meneely, J. P., Quinn, B., Zhao, Y., Bourke, P., Gilmore, B. F., Zhang, G., & Elliott, C. T. (2020). Novel decontamination approaches and their potential application for post-harvest aflatoxin control. Trends in Food Science & Technology, 106, 489–496. 10.1016/j.tifs.2020.11.001
Meneely, J. P., Kolawole, O., Haughey, S. A., Miller, S. J., Krska, R., & Elliott, C. T. (2023). The Challenge of Global Aflatoxins Legislation with a Focus on Peanuts and Peanut Products: A Systematic Review. Exposure and Health, 15(2), 467–487. 10.1007/s12403-022-00499-9
Mingrou, L., Guo, S., Ho, C.-T., & Bai, N. (2022). Review on chemical compositions and biological activities of peanut (Arachis hypogeae L.). Journal of Food Biochemistry, 46(7), e14119. 10.1111/jfbc.14119
Mwakinyali, S. E., Ding, X., Ming, Z., Tong, W., Zhang, Q., & Li, P. (2019). Recent development of aflatoxin contamination biocontrol in agricultural products. Biological Control, 128, 31–39. 10.1016/j.biocontrol.2018.09.012
Ogaki, Y., & Sagawa, I. (2003). Trans-resveratrol content in seeds and seed coats of Japanese peanut cultivars and that in peanut products. Nippon Shokuhin Kagaku Kogaku Kaishi, 50(12), 570–573. 10.3136/nskkk.50.570
Qin-fei, W., Qiang, X. U., Ru-lian*, Z., Di-fa, L. I. U., Dong-shan, Y., Ming, W., & Li-ping, L. I. (2015). Resveratrol and its metabolites accumulation responding to abiotic stresses and hormones in peanut seedlings. Chinese Journal of Oil Crop Sciences, 37(3), 301. 10.7505/j.issn.1007-9084.2015.03.007
Ros, E. (2010). Health benefits of nut consumption. Nutrients, 2(7), 652–682. 10.3390/nu2070652
Sales, J. M., & Resurreccion, A. V. (2014). Resveratrol in peanuts. Critical Reviews in Food Science and Nutrition, 54(6), 734–770. 10.1080/10408398.2011.606928
Sanders, T. H., McMichael, R. W., Jr., & Hendrix, K. W. (2000). Occurrence of resveratrol in edible peanuts. Journal of Agricultural and Food Chemistry, 48(4), 1243–1246. 10.1021/jf990737b
Toomer, O. T. (2018). Nutritional chemistry of the peanut (Arachis hypogaea). Critical Reviews in Food Science and Nutrition, 58(17), 3042–3053. 10.1080/10408398.2017.1339015
Virk, P., Al-mukhaizeem, N. A. R., Bin Morebah, S. H., Fouad, D., & Elobeid, M. (2020). Protective effect of resveratrol against toxicity induced by the mycotoxin, zearalenone in a rat model. Food and Chemical Toxicology, 146. 10.1016/j.fct.2020.111840
Wang, H., Huang, J., Lei, Y.-j., Yan, L., Wang, S.-Y., Jiang, H., Ren, X., Lou, Q., & Liao, B. (2013). Relationship of Resveratrol Content and Resistance to Aflatoxin Accumulation Caused by Aspergillus flavus in Peanut Seeds. Acta Agronomica Sinica, 38, 1875–1883.
Wang, H., Lei, Y., Yan, L., Wan, L., Ren, X., Chen, S., Dai, X., Guo, W., Jiang, H., & Liao, B. (2016). Functional Genomic Analysis of Aspergillus flavus Interacting with Resistant and Susceptible Peanut. Toxins, 8(2), 46. c10.3390/toxins8020046
Wang, M. L., & Pittman, R. N. (2009). Resveratrol content in seeds of peanut germplasm quantified by HPLC. Plant Genetic Resources, 7(1), 80–83. 10.1017/S1479262108048247
Wu, W., Li, K., Ran, X., Wang, W., Xu, X., Zhang, Y., Wei, X., & Zhang, T. (2022). Combination of resveratrol and luteolin ameliorates α-naphthylisothiocyanate-induced cholestasis by regulating the bile acid homeostasis and suppressing oxidative stress. Food & Function, 13(13), 7098–7111. 10.1039/D2FO00521B
Yang, H., Wang, Y. J., Yu, C. T., Jiao, Y. H., Zhang, R. S., Jin, S. J., & Feng, X. J. (2022). Dietary Resveratrol Alleviates AFB1-Induced Ileum Damage in Ducks via the Nrf2 and NF-κB/NLRP3 Signaling Pathways and CYP1A1/2 Expressions. Agriculture, 12(1). 10.3390/agriculture12010054
Yu, B., Liu, N., Huang, L., Luo, H., Zhou, X., Lei, Y., et al. (2023). Identification and application of a candidate gene AhAftr1 for aflatoxin production resistance in peanut seed (Arachis hypogaea L.). Journal of Advanced Research. 10.1016/j.jare.2023.09.014
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